Pumpkin Chocolate Chip Pancakes
Warm up with a stack of these pumpkin chocolate chip pancakes for breakfast. They’re moist, fluffy and jam packed with fall flavors. Top with a dollop of butter and warm maple syrup and you are in for one delicious start to your day.
Ingredients
Wet Ingredients
- 3 tablespoons butter, melted but not hot
- 1+¼ cup 2% milk
- 1 cup pumpkin puree
- 2 large eggs
Dry Ingredients
- 1.5 cups AP flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Equipment
- 2 mixing bowls
- non-stick skillet
Instructions
- In a large mixing bowl, combine milk, eggs, pumpkin puree, and melted butter. Make sure the butter isn’t too hot. Whisk until well combined.
- In a separate mixing bowl, combine AP flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice blend. Mix well.
- Next, add the chocolate chips to the dry ingredients.
- Combine the wet and dry ingredients and fold them together just until a batter forms.
- Heat a skillet over medium heat and add some butter to the pan.
- Once the pan is hot and the butter is melted, add about ¼ cup of batter to the pan.
- Cook the pancakes until they’re golden brown on both sides.
- Repeat for all of the batter.
Nutrition
Serving: 1serving, Calories: 189kcal, Carbohydrates: 22g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 382mg, Potassium: 177mg, Fiber: 2g, Sugar: 6g, Vitamin A: 3339IU, Vitamin C: 1mg, Calcium: 97mg, Iron: 2mg